Cycle 13 – Item 41
15 (Tue) February 2022
Seuchwan Mapa Dubu
at Wooyuk Mien
(Hyundai Department Store – COEX)
-Samseong, Gangnam, Seoul, Republic of Korea-
Now on meds to regulate my blood sugar (see generally 13.030 The Misik Ramyeon (Spicy)), I’m susceptible to hypoglycemia, especially late in the afternoon. I suddenly feel light-headed, and my limbs begin to shake – very disconcerting. (Ironic to think that I’m in this mess primarily/probably because of alcohol abuse, though I never found the debilitating effects of drunkenness to be disconcerting.).
After running an errand in the department store, we were on our way to the parking lot, when I felt it coming on, so we stopped for an early dinner.
Wooyuk Mien is a Chinese restaurant. Specializes in Taiwanese beef noodle soup. A recipient of the Michelin Guide’s Bib Gourmand for 4 straight years, from 2018-2021.
The one flavor component that I associate with Sichuanese cuisine – admittedly, my experiences have been limited to restaurants in the States with names like Szechuan Garden – is Sichuan peppercorn. Until recently, the spice was virtually nonexistent in Korea, still not used in Korean-Chinese kitchens, but it’s growing in popularity at newfangled places serving various mala dishes (more on that someday).
Whereas “Sacheon” is applied to any spicy Korean-Chinese dish (likewise, any Western spicy dish made is referred to as “Cajun”), “Seuchwan” seemed to hint at a more authentically Sichuanese formulation.
As suspected, the mapa dubu contained a good amount of Sichuan peppercorn. I was reminded, however, that I don’t like Sichuan peppercorn, particularly the resulting numbness.
(See also GLOBAL FOOD GLOSSARY)
(See also RESTAURANTS IN KOREA)